Restaurant & Café Magazine // November 2016

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November 2016 Vol 9 Issue 11

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editor's note HEALTHY – OR JUST TALK

It never ceases to amaze me that when New Zealanders are surveyed about food and beverage habits, they always declare that they are moving (or wanting) to eat more healthily. And of course those findings are the subject of academic demands for Government action. The point is that as soon as the survey is completed, they’re on the phone to the local pizza delivery outlet or the fish and chippie.

Despite all the health talk that now abounds today, people still keep on eating the “good old stuff” that they have been pumping down their throats for decades. There are many a restaurant or café that have tried to pay a little more than lip service to changed menu’s only to find it’s the left over bin that fills up. Ask any restaurateur what sells on his menu and it is always the regular, traditional and established that is the bread and butter business.

Sure there are a few leading top end restaurants that pride themselves on being different but even they will admit that mainstream purchases are as they have always been, may be with some twists that make them different. I think we are all getting a little tired of the way the academics are interfering with our business of simply serving what the customer wants. People don’t go out to restaurants to be faced with less tasty health – they simply want to enjoy a meal.

–––––––––––– 1 November Food Act Workshops for Businesses (MPI) Christchurch Alex.howie@foodinnovationnetwork.co.nz

–––––––––––– 2 November Food Act Workshops for Businesses (MPI)

Peter Mitchell

Rangiora esu@wmk.govt.nz

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the numbers

November 2-4 FGC’s Annual Conference Cold Coast, Australia

This year in America, 9 in 10 restaurant managers started at entry level.

In 2006, there were 30,766 McDonalds worldwide. Now there is well over 36,000.

Worldwide coffee production reached an all-time high in 2013 with 148 million 60kg bags.

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Currently there are 14.4 million restaurant industry employees in USA and is predicted to create 1.7 million more jobs by 2026.

Howard Schultz bought Starbucks in 1987 and moulded the company to what we see now. Today Schultz is still the Chairman and CEO and is worth an estimated 2.9 billion US dollars.

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November 7-9 Yummex Middle East, Dubai

Food Act Workshops for

75 percent of the world’s food is generated form only 12 plants and 5 animal species.

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4 News 7 World News 14 Liquor & Beverage News 18 On Trend p 22

20 FreeFrom Feature 28 Milk Feature 30 Loyalty Feature 34 Book Reviews

Businesses (MPI) Carterton Patrick.barber@cdc.govt.nz

–––––––––––– November 10 Convenience Industry Leaders’ Summit Auckland –––––––––––– November 15-17 Food & Hotel Penang 2016 Malaysia –––––––––––– December 5-7 SIAL Middle East Abu Dhabi ––––––––––––

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January 29 – February 1, 2017 ISM Cologne Germany ––––––––––––

Publisher: Peter Mitchell, peter@reviewmags.com Managing Director: Tania Walters, tania@reviewmags.com Managing Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Rossella Quaranta, Caitlan Mitchell Advertising: Caroline Boe, caroline@reviewmags.com

100% OWNED ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland.

Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.

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RESTAURANT & CAFÉ PARTNERSHIPS

Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Design Assistant: Hannah Sames Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com

www.ServiceIQ.org.nz

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

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news

SILVER AND BRONZE FOR NZ CHEFS New Zealand’s team of chefs has taken out two bronze medals and a silver medal at the 2016 Culinary Olympics in Erfurt, Germany.

The team of Steve Le Corre, Mark Sycamore, John Kelleher, Darren Wright, Richard Hingston and Corey Hume are absolutely rapt with the result according to Fonterra global category and innovation manager Keith McDonald.

For the Culinary Arts section, in which the team scooped two bronze medals, the table centrepiece was a food model of the Lord of the Rings character,

Gollum. “The judges totally got the New Zealand theme and where we were coming from. We were marked down because the heat in the room started to melt Gollum a little, but we were judged on the skill that went into it,” said McDonald.

All teams start with 100 points and then points are deducted by the judges for various things they perceive as being wrong with the dish.

The bronze medals were gained in the pastry, and the savoury sections of the Culinary Art section. In this event, a variety of fine-dining restaurant dishes that are usually served hot to a guest are presented and displayed cold to the judges. Chefs must use gelatine and aspic to give food the appearance of being fresh and hot.

The team won the silver medal in the all-important Hot Kitchen section with their New Zealand-focussed menu of salmon entrée, lamb loin main course, and South Pacific-inspired dessert.

“Every minute has been spent driving perfection in their dishes so to take out silver against other countries’ teams that spend all year travelling from competition to competition is a fantastic achievement. These guys have definitely earned this medal,” said McDonald.

INCREASE IN HOSPO JOBS Job-search platform SEEK has seen an increase of 6.5 percent in job advertisements this September when compared to the same time last year.

According to Janet Faulding, general manager for SEEK New Zealand, the increase has been helped by seasonal hiring across the hospitality and tourism industries.

“Our SEEK data has shown that September is the peak hiring month of the year for hospitality and tourism industries,” said Faulding. “We know that the businesses are gearing up for the festive and summer holiday season.

They are advertising on SEEK now to get the employees they need to service the busy period.”

The top three most advertised jobs in September saw chefs and cooks come in at number one. “There has been significant development and expansion of retail and hospitality venues in the past 12 months, new venues require full staffing from management to casual staff.

“In addition to seasonal demand, we can’t get enough chefs! Chef roles are hard to fill because of specific skill set and experience requirements,” said Trish McLean, Group CEO of Retailworld Resourcing Group.

FRENCH CAFÉ NZ’S BEST Travel planning and booking site TripAdvisor has announced its Travellers’ Choice awards for top restaurants around the world with The French Café taking the top spot for New Zealand for the second year in a row.

This year’s awards recognise 528 restaurants overall, including the top 25 fine dining in the world and dedicated lists for each country.

This year, TripAdvisor also awarded some of the best cheap eats dining establishments

around the world. “Awards like these help to communicate to the rest of the world the strength of New Zealand’s food culture,” said chief executive of the Restaurant Association of NZ Marisa Bidois.

Other restaurants that made the list were Hopgoods Nelson, Clooney, Hippopotamus, Rata, Botswana Butchery and Mission Restaurant. New Zealand’s top cheap eat was Ali Baba’s Tunisian Takeaways in Rotorua.

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news

PUBLICAN ENTERS HALL OF FAME

FINALISTS IN THE BAY ANNOUNCED Across 13 categories, over 1200 nominations were received for this year’s Bay Hospitality Awards. Initiated by the Restaurant Association of NZ, the awards have been well received by the local hospitality industry and has gathered wide ranging support in the Bay of Plenty area including regions like Tauranga, Papamoa, Waihi Beach and Te Puke among others.

The evening is an opportunity to reward those hard working individuals and teams that contribute to the excellence of the Bay’s vibrant and diverse dining and entertainment scene whether it is a chef, barista, restaurant owner, café owner or front of house team and will enable them to enjoy a night sharing experiences and celebrating the successes of their peers.

“The awards are all about recognition from

our own industry, we want to raise the profile of the regions local hospitality sector and highlight those that are doing well,” said Andrew Targett, president of Restaurant Association Bay of Plenty Branch.

Hosted by Masterchef NZ winners Karena and Kasey Bird, finalists will be honoured for their outstanding commitment to this exciting and vibrant industry at Mills Reef Winery and Restaurant late November. Final voting across the 13 categories is now open with voting available online for hospitality industry workers, owners, suppliers and sales reps to the industry.

Finalists include Brooklyn Patio and Eatery, Flat White Café, Mount Brewing Co Chef Martin Allan, Good Things Kitchen, Nomad Food and Wine, and Tia’s Tacos. For the full list visit www.restaurantandcafe.co.nz.

Publican John McHugh, owner of the Central Southland Lodge in Winton, has been inducted into the Hospitality NZ Hall of Fame in recognition for his contribution to the hospitality industry and to his local community. In May this year, McHugh and his wife Nancy celebrated 25 years at the helm of the local Winton pub. McHugh has contributed so much to the industry and his community over the last 25 years including being Hospitality NZ Southland Branch President for over 30 years and served 11 years on the Hospitality NZ National Board. Alongside running his business, he has also been a Local Community Board member for 18 years, the last 15 of which as Chair. “The hospitality industry has served my wife Nancy and I incredibly well over the years, and when you love the industry and the community you work in naturally you want to give something back,” said McHugh. “We see our business as a hub for the community but you have to put the effort in at the grassroots to ensure small rural communities like ours thrive and have a sense of pride.”

CONGRATULATIONS TO NEW ZEALAND’S ŌRA KING AWARD WINNERS 2016 Best Ōra King Dish New Zealand Marc Soper, Executive Chef, Wharekauhau Country Estate, Featherston, Wairarapa

Best Ōra King Ambassador New Zealand Chetan Pangam, Executive Chef, One80° Restaurant, Copthorne Hotel, Oriental Bay, Wellington

Marc Soper (left) and Chetan Pangam, Ora King Award winners 2016.

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news

HELP MAKE FOOD SAFETY RULES WORK FOR YOU

By now, you’ve probably heard about the new Food Act, which came into effect in March this year.

Since then, Ministry for Primary Industries has been monitoring the new law, and listening to feedback from businesses. It is currently working with businesses to see how it can make things easier for them.

The new law changes the way food safety is regulated. It is designed to improve food safety by creating different rules for different businesses based on risk, and putting more emphasis on what people do, rather than where they do it.

If you’re a restaurant or café, the new rules mean using a food control plan – a written plan for managing food safety on a day-today basis and keeping a record of what you do. This is designed to help you spot if things go wrong, so that you can take action to prevent anyone getting sick. MPI know it can be challenging to change the way you do things, which is why it is working with businesses to try and make the plan as easy to use as possible.

MPI had some feedback to say that the plans are too long, so it is working on ideas to reduce the length and create a digital tool to help people find the parts they need.

Last month MPI held a workshop in Wellington to test its ideas and will

be testing them at further workshops around the country.

Based on feedback, MPI is proposing some other changes to food safety rules. These changes clarify some rules, make minor adjustments, and reduce some of the requirements. You can find out more about these changes, and give feedback, in the ‘Food Act consultation’ on the MPI website.

Remember, food service businesses with an alcohol license – including restaurants, cafes and bars – need to register under the new law by the end of March next year. Food service businesses without an alcohol license have until March 2018.

If you don’t know much about the new rules yet, the MPI website is a good place to start. Use MPI’s online tool, Where Do I Fit? to check how the new rules apply to you. You can also see the list of upcoming workshops to see if there’s one in your area.

As the new law is rolled out, MPI wants to know what’s working for food businesses and what isn’t. Please give us feedback on anything you find challenging or think could be improved. You can find all the information you need at www.mpi.govt.nz/foodact or contact your local council or MPI for more information.

TOP AWARD FOR DELAWARE NORTH Top hospitality team Delaware North at Wellington airport has taken out the coveted ServiceIQ Excellence in Training and Staff Development Award for the second time at the NZ Hospitality Awards 2016 in Auckland. The establishment runs seven of the airports’ busy cafes and bars and in an operation serving thousands of travellers weekly is a recipe for success giving staff the skills for excellent customer service, plus the opportunity to develop a career.

“By helping our people increase their skills

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HOLLAND EMERGES AS AMBASSADOR

The hotly contested global Ora King Awards saw last year’s Best Ora King Dish International winner Elijah Holland emerge as the 2016 Best Ora King Ambassador International.

Chefs from the USA, Australia and all over New Zealand attended the awards lunch, and were treated to a salmon extravaganza prepared by three of last years’ winners, Thomas Barta from Harbourside Ocean Bar Grill, Elijah Holland of Nature’s Pick and Nick Honeyman from Paris Butter.

“We’ve seen some remarkable creativity and flair with all of the entries this year,” said New Zealand King Salmon general manager marketing, Jemma McCowan, “Location and seasonality has played a part alongside the entrant’s own experience and cuisine background – in the USA and Queensland, we’ve

and prospects, you raise the benchmark for strength in the team and create momentum in the business, said Delaware North New Zealand business manager, Harish Purohit.

Many of the team at Delaware North’s Wellington operation have up skilled on the job, gained ServiceIQ qualifications and progressed to senior roles. “We support and mentor our staff to pursue their own goals and a sense of direction. There has to be more to it than just turning up to work and getting paid.”

seen lighter heartier styles.”

A new Ambassador award introduced for the first time this year, Te Pukenga Matua, was given to Matt Lambert. A three-time consecutive winner of the Best Ora King Ambassador International award and founder of Michelin-starred New York restaurant The Musket Room, the award acknowledges Lambert’s outstanding contributors to Ora King salmon since its 2011 launch.

Other winners revealed at the awards held at The Nelson Club were: Chetan Pangam, One80 Degrees Restaurant, Wellington for Best Ora King Ambassador New Zealand, Mark Bashinsky, Aria in Brisbane for Best Ora King Dish Australia and the Best Ora King Dish USA went to Nathan Gould from O Ya in Boston.

world news

LIENHARD IS YOUNG CHEF 2016

Following an impressive grand finale performance by 20 of the most talented young chefs from around the globe, including Kiwi Leslie Hottiaux, in Milan, Mitch Lienhard of the USA has taken out the title of S.Pellegrino Young Chef 2016. His winning signature dish was a roasted duck with spiced orange and yam. “Although I didn’t win, it was such an amazing experience and I have met so many great chefs,” said Kiwi chef Leslie Hottiaux of Apero in Auckland. “I’m really honoured to have participated in this competition and thank Peter Gilmore for his support.” In order to compete in this extraordinary global event, the young chefs and their signature dishes had to pass several highly-selective preliminary rounds, starting with an initial screeding by ALMA, the world’s leading international educational and training centre for Italian Cuisine, and followed by the regional finals, during which the chefs finished first among nine other talented local contenders.

REPLICA EDO ATMOSPHERE Itamae Sushi Japan Co has announced it will open an Itamae Sushi Restaurant in Akasaka-mitsuke in Tokyo.

Known for having won the opening auction for Bluefin tuna at Tsukiji’s first fish market of the year for four years in a row, Itamae Sushi has now opened around 60 restaurants in Japan, Hong Kong, China, Singapore and Indonesia. Through its international network of restaurants around Asia, Itamae Sushi hopes to spread a message to the world about world-standard sushi and the fusion of sushi cultures. Its newest business, Itamae Sushi Edo, is a restaurant established in Akasaka-mitsuke. It aims to invite guests to a sushi restaurant where they

can experience the culture and art of the Edo period, which is what brought sushi to life.

The restaurant is modelled after the sajiki-seki box seating in a Kabuki theatre and features an interior design that conveys the feeling of Japanese tradition through elements such as Japanese panel screens and ukiyo-e paintings. The Sushi Stand allows guests to take pictures wearing a kimono.

BOY TOLD TO EAT AT HOME A family dinner outing turned into an emergency after a three-year-old boy went into anaphylactic shock following eating a hot dog.

Kelly Chapman’s son Jack is allergic to milk, eggs, wheat and coconut. The family said they were assured that their son’s meal was safe and had alerted the establishment’s staff about his allergies, but shortly after eating the bun-less hotdog and fries, Jack started to be sick and a trip to the hospital in an ambulance followed.

It turned out that the hot dog had non-fat dry milk in it. After leaving a comment on the restaurant’s Facebook page, Chapman said she was shocked to read their response.

“If you know you have problems then why

don’t you just eat at home where you know exactly what the ingredients are, instead of trying to go to a restaurant (and all restaurants) in the first place. What happened here could happen at any restaurant – thank you very much for your review,” said the restaurant.

WHAT IS COOLER THAN COOL? Stay cool this Summer with Detpak’s exciting new range of bowls, perfect for ice cream, yoghurt, fruit salad and more! The bowls are poly-lined outside and inside so they can be used with frozen, cold and hot foods, which also means the bowls are refrigerator and freezer safe.

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qsr news

THE NEW PIZZA BUOY

Harj and Sukhdev Singh

COFFEE CLUB MILESTONE

It may not exactly be ‘fast-food’ but Domino’s Pizza has announced it is making plans to deliver orders to customers by canoe.

Residents along the River Loose in Kent, England, will soon be able to have their pizza delivered by a wetsuit-clad Domino’s pizza ‘buoy’. The trial will also deliver to water boats moored along the river. “We’re really excited to be the first store in the UK tasked with providing a river service. Being in an area that is famed for its scenic waterways means the rivers are a big part of the local community so we’re glad we can extend our standard delivery methods to harness the

Tauranga Crossing welcomed The Coffee Club’s 60th café. The brand new shopping centre, which opened its doors last month, continues to introduce new stores that reflect the relaxed lifestyle that comes with living in the Bay of Plenty. The 60th café represents a major milestone for a brand that opened its first store in 2005. Since then, The Coffee Club has gone on to become one of the fastest growing and most successful brands in the country.

Owners of the new store, brothers Harj and Sukhdev Singh are looking forward to their café being a part of the new development.

“Every time we went into The Coffee Club we liked the environment, the menu and how popular they were,” said Harj. “We’re really excited to be bringing that to Tauranga Crossing. We want to give people a chance to relax and take it in and create a nice family friendly place.”

MCDONALD’S MASCOT IN HIDING

Due to the latest wave of the creepy clown sightings around the USA, fast-food giant, McDonald’s has put its famous mascot Ronald McDonald in hiding.

“McDonald’s and franchisees in the local markets are mindful of the current climate around clown sightings in communities and as such are being thoughtful in respect to Ronald McDonald’s participation in community events for the time being,” said McDonald’s spokeswoman, Terri Hickey.

Recently, strange clown sightings have been seen around the USA some of which have turned violent, making the restaurant chain question the appropriateness at public events.

local scenery and ensure we can deliver by land or water to pizza lovers in the area,” said Domino’s store manager, Ilona Paozalyte.

PIZZA FOR BRAINS

Hell Pizza wanted to really ‘treat’ customers this year for Halloween and offered lamb brain toppings on all pizzas for free. While brains may be an undiscovered epicurean delight for some Kiwi connoisseurs, they have long been boiled, fried and curried as a delicacy in other parts of the world. So Hell challenged customers to confront any preconceptions or prejudices they may have to get stuck in to some tasty herb and crumb-encrusted bits of brain.

“Offering brains is just a continuation of our desire to create new and eciting limited-time opportunities for our customers,” said general manager Ben Cumming. “There will be people who struggle to get their grey matter around

the concept of eating it, which is exactly the reaction we want, where’s the challenge otherwise?

There are around 20 million lambs processed at meat works and abattoirs every year in New Zealand and given brain is highly regarded by many cultures around the world, we thought we’d give Kiwis the chance to see what they’re missing out on.”

Over the week leading up to Halloween, Hell customers were able to zombify any pizza by adding brains.

“The meat’s texture is not what those new to the delicacy might expect, and it’s loaded with goodness such as B vitamins, selenium, copper, iron, zinc and potassium.”

Christmas Muffin Wraps & Baking Moulds Our Christmas muffin wraps and baking moulds are perfect for promoting your muffins and cakes.

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technology news

KERR COWAN LTD

For over 125 years Stolzle has been producing German made, crystal glassware that is specifically designed for the hospitality industry. Stolzle specialises in producing machine pulled and melted stems.

These lead free crystal clear glasses have neither joint between stem and bowl, nor seamlines, with characteristics similar to handmade glasses.

Certified for over 1000 dishwasher

cycles, lead free crystalline glass, high brilliance and high breakage resistance, are the reasons Stolzle can be found in many of the leading hotels, restaurants and wineries around the world. Durable and stylish, with pricing to suit all budgets.

Please contact Kerr Cowan on 0800 204 421 if you have any questions or would like further information about our ranges.

COMPLICATED ISSUE OF COMPLIANCE Kerr Cowan Ltd has been an importer and wholesaler since 1936 and are 100% New Zealand owned and operated. They offer an extensive range of quality European brands including leading glassware

companies RCR and Stolzle. For a stylish, durable range of hospitality glassware, Kerr Cowan has a huge range to suit all budgets and tastes.

RCR is one of Europe’s largest crystal manufacturers and offers a great selection of stylish cut crystal tumblers and stemware. The RCR cut crystal DOF and Highball tumblers are some of the best selling products for 2016 and this is expected to continue.

RCR uses Luxion crystal glass which is regarded as the best lead free crystal on the market. The key features of Luxion are its brilliance, transparency, machinability, durability and dishwasher safety. These characteristics make Luxion and RCR an ideal products for the hospitality sector.

Compliance has been a recent focus for many businesses, especially those in foodservice, with emphasis being placed on ensuring that all aspects of a business are compliant.

Within the industry, owners and managers are finding that there is a lot of confusing legislation around their electronic appliances.

However, failure to ensure your equipment is compliant can result in fines and have detrimental consequences for your business’ food safety, work safety and reputation.

Refrigeration in particular has a number of different standards that affect compliance. ERAC registered SKOPE, commercial refrigeration specialists, are well versed in compliance and work with their customers to ensure equipment is compliant.

A recently published e-book by the company delves into the cold, hard facts about compliance. It is an easy to understand book that provides recommendations and advice on how to ensure your equipment remains compliant. To download the book visit www.skope. co.nz.

Available nationwide from Bidvest Food Service. See our entire range online at www.icecream.co.nz November 2016

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liquor&beverage news

GOLD MEDALS ANNOUNCED

Ralph Kyte-Powell

After three days of judging over 1400 wines, 91 gold medals have been awarded in this year’s Air New Zealand Wine Awards. “Pinot Noir was once again the star performer with 17 golds,” said Chair of judges and Master of Wine Michael Brajkovich. “Predominately the wines came from Marlborough and Central Otago, but a Hawke’s Bay Pinot Noir was also in the mix,” said Brajkovich.

“The top wines from other categories were exceptional, particularly from Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling and Syrah and the quality of Hawke’s Bay Merlot and Cabernet-based wines took a big step up this year hailing from strong 2013 and 2014 vintages.”

In addition to the 91 gold medals, 268 silver medals and 973 bronze medals were awarded. The best of the best elite gold and trophy winning wines will be revealed at a black tie dinner in Auckland this month. For the full list of medal winners visit www.restaurantandcafe.co.nz.

ENGAGING INITIATIVES AT TOP BAR Over 170 bars competed to be in the running to become New Zealand’s first-ever top Guinness bar with The Rivers in Gisborne taking out the top title. The nationwide search began in July as Guinness New Zealand set out to find a bar that stood out from the crowd. Bars were scored on volume targets, customer events and the ability to promote their individual bar activity to the public.

Melissa and Ian Murphy, owners of The Rivers, ran a number of engaging initiatives and events throughout the competition period, including a Guinness degustation dinner, a chance for customers to ‘pour their own pint’, and Guinness cocktails to appeal to those with a sweeter palate. “This promotion has been nothing but positive. It has engaged our staff of all ages and the team in the kitchen and the bar were all actively involved,” said Melissa. The Rivers not only take home the golden pint and the prestigious title of being New Zealand’s Top Guinness Bar, but they also receive a trip for to Ireland for a VIP tour of the Guinness brewery and Bushmills Distillery. Bar staff will also receive $2,000 towards an experience of their choice.

COFFEE CUP COMPOSTING

The Packaging Forum has commissioned a detailed analysis of the estimated 295 million hot and cold disposable cups consumed in NZ each year to inform a new study into where compostable cups and lids can actually be composted.

“Over 90 percent of the coffee and cold cups that are consumed are either manufactured or sold by our members,” said Lyn Mayes, communications manager for the Packaging Forum. “Over the past few years many New Zealand cafes and businesses have moved from paper cups lined with plastic to PLA lined coffee cups which are compostable only if they are sent to a commercial composting facility.”

“There is however confusion about how consumers actually know what type of cup they have and how and where they should dispose of it. Compostable cups and lids are made of different materials and how they break down in a compost facility and how long it takes is dependent upon the process. We have established a Working Group which includes all the major cup manufacturers, distributors as well as representatives from materials collectors to develop an industry position.”

Previous NZLI Leading Light scholars and Leading Light team.

SCHOLARSHIP PROGRAMME EXTENDED DB Breweries has announced that applications are now open for the 2017 DB Leading Light Scholarships. The scholarships are awarded to members of the South Auckland business community, with the aim of further developing and enhancing the pool of first class leadership talent in the region.

In partnership with the New Zealand Leadership Institute (NZLI), five ‘DB Leading

Lights’ will be selected to take part in the NZLI Leadership Mindset Programme in 2017. These scholarships are designed to foster development and learning opportunities for South Auckland based leaders to enable a step-change in their personal and professional lives. It is open to all managers and leaders who live or work in the South Auckland area.

SOMETHING TO BARK ABOUT CHARDONNAY TRIUMPHS AGAIN

This year’s Brewers Guild Awards proved that every dog has its day when Black Dog Brewery team were announced as the second runner-up brewery in New Zealand. Over 900 beers were entered in the 10th annual Brewer’s Guild of New Zealand Awards, from a record 98 breweries, and the small Wellington-based Black Dog brewery was judged to be the third best brewery in the country.

“This is a fantastic result, the team are over the moon,” said top dog at Black Dog Brewery, Adrian Klemp. “It’s definitely a team, or ‘pack’ achievement of everyone working their tail off at the kennel to make top quality brews. There is certainly more to come from our little brewery on Blair Street in Wellington, our ambition is to be the top dog of brewing in New Zealand.

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Clearview Estate on Hawke’s Bay’s Te Awanga coast is further cementing its reputation as one of the country’s leading Chardonnay producers, with yet another string for its Reserve Chardonnay 2015.

Following hot on the heels of winning the Champion Wine of the Show and Champion Chardonnay at the New Zealand International Wine Show at the beginning of the month, the Clearview Reserve Chardonnay 2015 has taken out the Chardonnay Trophy at the Hawke’s Bay A&P Wine Awards announced in Hastings.

“Our first release in 1992 of Reserve Chardonnay using fruit from the same vines planted 29 years ago won a Trophy, so it’s gratifying to know we have maintained the quality and consistency of our flagship wine over a quarter of a century,” said co-owner Tim Turvey. “Chardonnay grows so well in Te Awanga. The offshore breeze in the

Helma van den Berg

morning and the onshore in the afternoon means there’s no humidity, and that means we can hold and hold and hold the fruit until it’s ripe.” Although the Clearview team is also quick to point out that it’s not just Chardonnays that are proving excellent, there’s a strong expectation that all its rosé and red wines will be strong award contenders also.

Indulge in a moment of pure Joiy A Sparkling Wine to release your inner mischief

November 2016

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top drops

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ABSOLUT FACET LIMITED EDITION Absolut has launched its latest limited edition bottle, Absolut Facet, featuring a striking blue asymmetrical design.

The edges of the Absolut Facet bottle have been cut into like a gem, creating a number of faces that catch the light in unique ways, symbolising the many directions #AbsolutNights can take you. Following its success of last year’s Absolut Electrik twin release in metallic blue and silver, Absolut Facet follows the brands much anticipated tradition of releasing uniquely designed end of year limited editions.

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WAIPARA HILLS WAIPARA VALLEY PINOT GRIS 2016 As the Champion Pinot Gris at the New Zealand International Wine Show, this particular drop, hailing from the deep free draining Glasnevin gravels of the Waipara Valley, boasts a textured palate of apple and pear with a touch of ginger and a refreshing crisp finish.

The 2016 vintage was stable and warm, allowing for slow and even development of flavours. Hence, the nose on this Pinot Gris holds hints of crisp red apple, quince and a hint of nougat; a lovely match with Asian dishes such as mildly spiced Szechuan chicken.

MUD HOUSE SUB REGION PINOT ROSE 2016 The Mud House Sub Region Series hones in on specific patches of Marlborough, to deliver distinctive and alluring expressions of the region’s signature varietals. This Pinot Rose, hailing from the lower clay and silt terraces of the Taylor River, boasts a light and fragrant nose of summer strawberries and wild flowers. The juicy cherry and savoury length is a beautiful accompaniment to a summer platter with prosciutto, ripe blue cheese and smoked mushrooms.

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MUD HOUSE SUB REGION SAUVIGNON BLANC 2016 The Mud House Sub Region Series hones in on specific patches of Marlborough, to deliver distinctive and alluring expressions of the region’s signature varietals. This Sauvignon Blanc, its home the vines which lie where the bony braided river soils meet the more alluvial and younger silts of the Rapaura sub region, delivers an overt lift and pungency, combined with lovely crunchy phenolic textures. The nose of powerful grapefruit and passionfruit pith with a scented bell pepper is an inviting gateway for a palate of a full, complex and long quenching finish. Drink this wine young and fresh, with new season asparagus and lemon infused balsamic.

NZ ROSÉ CO MAGNUM ROSÉ A delicious new Rosé that has burst onto the scene, the NZ Rosé Co. is a pink-only wine company - so this is a specialist product, you might say. Fresh and crisp with lovely delicate Pinot fruits, this is a bold Kiwi spin on the classic salmon-coloured Rosé we love so much. Now available in magnums. The sales contact is Mat Rew, mat@ nzrose.co.nz / +64 21 162 1886

SAINT CLAIR DAWN VINTAGE 2012 Made from premium Pinot Noir and Chardonnay grapes using the traditional method of production, disgorged with 35 months ageing on lees, this wine is elegant and complex with a rich palate and fine mousse. Dawn Ibbotson is the matriarch of Saint Clair, who will accomplish 102 years 12th December 2016. Saint Clair chose to celebrate this and have a tribute to Dawn Ibbotson by producing a méthode traditionnelle style wine named in her honour. Saint Clair Family Estate is owned by viticulture pioneers Neal and Judy Ibbotson, who planted grapes in Marlborough in 1978. Dawn is Neal’s mother.

GIBBSTON VALLEY BLANC DE BLANCS METHODE TRADITIONELLE 2011 Gibbston Valley has announced the release of the rare 2011 Blanc de Blancs Methode Traditionelle and Rose Methode Traditionelle. This extremely limited edition wine was left to age in Gibbston Valleys Queenstown winery cellar for five years. Only 200 cases of each will be available.The result is freshness within complexity, clarity within dreamy delicacy and a vivid swill of enchantment that sets Central Otago’s unrivalled purity in a full tantalising view. Beneath each wine’s visible front of understated delicacy, a deeper symphony of style emerges, with a lingering and refreshingly dry taste.

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WAIPARA HILLS CENTRAL OTAGO PINOT NOIR 2015 It is for good reason the 2015 Waipara Hills Waipara Valley Pinot Noir has received a gold medal and is listed in the Top 50 wines from this year’s New World Wine Awards.

The dark cherry, red currant fruit and enticing earthy characters, burst into a palate of rich dark fruit which unfolds to savoury oak and a structured finish. The deep rich clay soils in the Waipara Valley on which the vines sit, coupled with the bright warm summer of this vintage allowed for a darker Pinot Noir boasting firms tannins, yet with a delightful silky texture. Serve this wine at room temperature, and it is a wonderful match with slow cooked Spanish lamb with saffron, smoked paprika and garlic.

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HANS HERZOG PINOT NOIR VINTAGE 2011 An exceptional rich ruby red wine of outstanding depth and structure. Vibrant and alluring it displays notes of dark red fruits, blackberries and dark chocolate with a deep earthy undertone held together with rip tannins, fine acidity and minerality. Hans wants drinkers to enjoy his small-production and truly handmade Pinot at its full potential like you would with a ‘Grand Cru’ Burgundy and aged the bottles further three years before releasing without the heavy price tag.

Matched well with pork, lamb and pasta dishes.

[Hans Herzog Estate]

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CLEARVIEW ESTATE BLACK REEF BLUSH Super pink, super pretty, super sippable! A vibrant rosé with a spine of Chambourcin. Black Reef Blush meshes summer aromatics of bright red fruits with spicy elements of clove and anise lending itself to food matches no matter the season.

“Instantly appealing Hawke’s Bay wine, with chambourcin, a well-regarded French hybrid, contributing bright pink/pale red colour. Fleshy and vibrantly fruity, with fresh, berryish, plummy flavours and a smooth, long finish, ” said Michael Cooper of Winestate – 4 Stars.

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Baylands Brewery Profile

Brewing Up A Successful Business

We get a more personalised level of service from Kiwibank, and I think they’re especially good at working with SMEs.

AIDAN STYLES and STEVE YOUNG are living the beer aficionado’s dream: turning a homebrew hobby into a business. Aidan shares the story of how he chucked in his day job in IT, transformed his garage into a brewery and is now looking at exporting Baylands Brewery beer to the UK. Baylands Brewery co-founder Aidan Styles is happy to admit he is obsessed with beer. “It’s 24/7,” he says.

“There’s not a lot of time in the day when I’m not thinking or talking about beer.”

But Aidan doesn’t just love drinking the stuff: he has turned his passion for beer into a thriving business.

When increasing numbers of his mates started dropping round to his home in Newlands, Wellington, to drink his homebrew, Aidan and co-founder Steve Young decided to convert his garage into a commercial brewery.

Aidan met business partner Steve through work. “I was working in IT, and I used to take a 20-litre keg into the office in a wheelie bin for Friday drinks,” he says.

“I got chatting to Steve, who said he wanted to get into homebrew. When he tasted my beer, he thought it was so good that he’d rather help sell mine rather than make his own.”

Their beer quickly gained a following, giving Aidan and Steve the confidence to take a leap of faith and move Baylands Brewery out of Aidan’s double garage and into a Petone warehouse. Production size ramped up from 300 to 1200 litres per batch, and they also launched an online homebrew store.

Aidan works full-time on the business, assisted by an apprentice brewer, while Steve has kept his day job and works in the brewery on evenings and weekends.

CHEERS FOR CHARITY Aidan and Steve’s own tastes tend towards aromatic, hoppy beers, but they brew many other styles. Baylands produces 12 types of beer, plus seasonal specials. Their only rule is that they’d never design a beer they wouldn’t drink themselves.

When creating a new beer, breweries in New Zealand have more than 100 types of malt to choose from. Most of Baylands’ brews contain four or five different malts, although one made to celebrate a bar’s birthday celebrations featured 21 different varieties.

Their beers are designed for drinkability rather than novelty value and tend to include lots of rye.

“Quality is the big thing for us. Early on we dumped lots of beer because it wasn’t up to our standards.

It’s a very busy marketplace now, so you have to have

confidence in your own products,” Aidan says.

Giving back to the community is an important part of Aidan and Steve’s business philosophy. Under their Karma Keg scheme, one local community group each week is given the chance to invite its supporters along to a local bar. Baylands gives the group a free keg, and the supporters donate money for each drink. Last year alone, the scheme raised $45,000 for kindies, Scouts, sports teams and other local groups.

While Aidan loves the independence of being his own boss, there have been many challenges along the way. Managing cash flow can be tough in the brewing industry because costs tend to be front-loaded. Raw ingredients have to be paid for upfront, yet there’s a three-month lead-in window before the beer is being paid for by customers.

In the early days of the business, Aidan and Steve were under-capitalised and made the mistake of buying cheap equipment that was prone to failing.

Now they only buy high-quality equipment and make sure each new phase of growth is properly funded.

GEARING UP FOR GROWTH Aidan has valued the strong relationship he and Steve have with Kiwibank. “We get a more personalised level of service from Kiwibank, and I think they’re especially good at working with SMEs [small to medium-sized businesses]. We’ve been to them a few times to fund different stages of our expansion, and they’ve been very supportive. They’ve also had some of our beers at their functions.

“To me, banking with a Kiwi-owned bank is a nobrainer.”

Baylands is now gearing up for the next phase of expansion. New tanks are on the way, which will boost beer volumes by a whopping 250%, and Aidan and Steve are investigating opportunities to sell their beer in the UK through their Auckland-based distributor.

“We’ve slogged our guts out and now we’re seeing the rewards coming through,” says Aidan.

“Starting a brewery hasn’t been easy, but we’ve tried to learn from the difficult times. We’re never wanted to give up because we’re so passionate about what we do.”

Kiwibank loves celebrating independent thinkers like Baylands Brewery. For more inspiring stories, visit inner.kiwi #independentthinkers

November 2016

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SMALL BATCH EDIBLES

THESE ARE JUST SOME FANTASTIC ARTISANAL PRODUCERS THAT HAVE BEEN FEATURED AS PART OF 'THE PRODUCERS' SERIES ONLINE. IF YOU WOULD LIKE TO BE FEATURED PLEASE CONTACT SARAH@REVIEWMAGS.COM. TO FIND MORE PRODUCERS VISIT WWW.RESTAURANTANDCAFE.COM

KARVEN CRAFT DISTILLER

Stephan Menzies was around a family bonfire when the idea to create distinctly New Zealand spirits came about. “A joke was made to turn the old glasshouse furnace into a still to make spirits. While the furnace never made it into the distillery, Karven Craft Distiller was born,” he explained. He began to research, develop and experiment with their first gin. Unified Brands developed the packaging for the first 100 bottles and were launched in early March this year. Karven Craft Distiller produces a premium New Zealand dry gin that is distilled by hand using a unique “gravity-flow” process. It contains eight organic botanicals which are sourced from orchards surrounding the distillery. Crafted in small batches of 100, each bottle is individually numbered and is created using high-quality GMO-free grain alcohol and pure NZ mineral water. It even won Outstanding Silver at the International Wine & Spirits Show this year in London. Now Menzies is looking into new product development and create more unique and exciting products for New Zealand and the world. The next project is a limited release of a vintage Syrah Grappa.

“We are concentrating on developing strong relationships with our customers and suppliers, working with them to develop successful business partnerships.

We are flexible in our approach and are happy to work with our customers to meet their needs.”

Karven is currently available in a range of bottle shops, bars and restaurants around Auckland. They are also pushing their gin into Napier and Queenstown and throughout the rest of New Zealand.

Owners, Nick Delaney and Elaine Jennings met while working in a restaurant in Dublin. The two started making an aioli once a week in a kitchen they rented hourly and sold it at a local market. The now husband and wife team have spent the last three and a half years evolving it into a full-time business with their own kitchen and supplying retail.

Their range includes five flavours of aioli; Garlic, Smoked Garlic, Chipotle, Basil, and Honey Mustard.

A highlight of their product is they use Marlborough Garlic which they confit. This gives the aioli a smoother, creamier texture and more depth of flavour. There are also 13 nut butters. All Small Batch Edibles products are gluten-free, except for their Chipotle Aioli. They use no preservatives; each product is handmade in small batches, and

their aiolis are made to order and shipped within 24 hours. The duo buys only raw ingredients and even roast their own nuts allowing them to control the different flavour profiles from start to finish. “The Super Butter and Cinnamon Raisin Peanut Butter are uniquely ours and are also our best sellers,” they said.

Moving forward, they are looking to play around with their products and create a larger range. Small Batch Edibles can be found in local stores and the Tauranga Farmers Market as well as some smaller stores in Auckland and Wellington.

The products are also available to buy on our website www.smallbatch. co.nz. “We are looking to expand to more retailers and the South Island, but we also want to keep our products handmade from scratch and of the highest quality.”

MATCHA MATCHA Bringing three different types of 100 percent pure organic matcha to New Zealand, matcha is a powdered green tea which has featured in the Japanese tea ceremony since the 13th century. Matcha Matcha produces another product, Best Bones Broth, which has been in the food industry for a short time.

“Matcha tea was something that I was really getting into, but I was unable to source a goodquality one here in NZ. I was ordering from the US and decided I needed to make it available here in varying grades to suit people’s needs,” said owner Kate Moffatt. They offer three different types of organic matcha; Ceremonial Grade, Latte Grade and Culinary Grade.

L’AUTHENTIQUE

Formerly a restaurateur in Paris, founder Guillaume Desmurs arrived in New Zealand in 2006 and found there were very few traditional and locally-made French products. Desmurs wanted to create a line of products that were ethically perfect with no concessions and were like the ones that his grandparents would’ve eaten. He started at the La Cigale French Markets in Auckland but moved swiftly into retail shortly after. Each product is handmade ensuring the highest standards, they are also gluten-free and contain no starch or flour. The sausages are unique and feature a coarse grind, fresh seasoning and an exclusive use of prime cuts of meat.

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“Guillaume moved to the UK four years ago, leaving the business in the hands of head charcutier Philippe Arregui. Wade Lewis joined three years ago. He and Arregui have worked to build the business and increase the range without compromising the traditional artisanal ways we employ,” said owner, Lisa Lewis. As a part of this, they have launched a new range of longlife rillettes and parfaits as well as new seasonal sausage flavours. Up until recently, L’Authentique was only available at speciality food stores, but can now also be found in 40 New Worlds nationwide.

L’Authentique is looking for more stores in the South Island that have a steady customer base concerned with health, quality and flavour.

Most other matcha powders available are lower grade and are the type you would add to smoothies or baking, but if you used them in the traditional way as tea with water only, they would be very bitter and pungent.

All of Matcha Matcha’s varieties are organic, 100 percent pure with no fillers or additives.

Going forward, Matcha Matcha would love to offer a bottled matcha drink.

Matcha Matcha is available to purchase through their website, www.matchamatcha. co.nz, or in a variety of organic stores and cafes in Auckland as well as Farro Fresh and Little Bird Unbakery.

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NEW ZEALAND’S CHEF SHORTAGE REFLECTS WORLDWIDE TRENDS The hospitality sector is facing a critical shortage of skilled chefs, with many businesses struggling to find suitable candidates and positions remaining vacant for months.

Rapid growth in the hospitality sector means ongoing demand for more workers. Hundreds of industry positions are advertised on Seek and other job vacancies websites in New Zealand daily.

The recruitment challenges that hospitality businesses face have not gone away, in fact competition for experienced staff including chefs is at an all-time high. Our sector is growing, but it is putting pressure on a critical ingredient; being able to find the right staff.

Business owners are committed to developing, training and promoting from within as well as incentivising staff to stay by providing additional

benefits. The Association trains hospitality apprentices, runs schemes that get people off unemployment benefits and into training for hospitality careers, and offers professional development programmes for people already working in the sector.

As an industry we’re doing what we can but it has not been enough to stem the rising tide of shortages.

Demand for hospitality workers and more skilled roles in particular is far outstripping supply. Being able to recruit internationally helps.

Forecasts indicate an additional 50,000 workers will be required by 2020, borne out by the Association’s latest work skills survey of its members showing:

• 80% of employers in survey have recruited for a senior chef role in the past 12 months • 96% had difficulty or extreme difficulty filling the role • 86% say that it has become difficult or significantly more difficult to fill senior kitchen roles in the past year More than 68% had to repeatedly advertise for the position before a

suitable candidate was found, if at all.

New Zealand’s hospitality industry has returned to a period of exponential growth. In 2016 sales grew by 7% and new businesses continue to open to meet the demand of our discerning domestic dining public. International tourist visits are also at record levels.

The industry would like to be able to recruit more easily. For anyone that believes that applying for a visa is easy I would guess they have not gone through the process themselves.

Working visas supported by business owners require time and effort and are more often than not used as a last resort by our industry.

New Zealand’s hospitality sector: • More than 15,660 hospitality businesses, most are SMEs • Each has on average at least one senior manager and one senior chef even if there is an owner/ operator actively working in the business • Larger businesses require two or more senior chefs.

This is not a problem unique to New Zealand; it’s a worldwide issue.

The chef shortage was tabled at the 2016 World Hotel and Restaurant Conference.

KEEPING UP-TO-DATE WITH OUTDOOR SMOKING GUIDELINES As a hospitality business operator you like to ensure that all customers who spend time at your establishment feel welcomed and enjoy their hospitality experience. To meet your customers’ expectations, you may also offer an outdoor smoking area - if you do it is important to check that it falls within the legal definition of an “open area”.

vehicle that, when all its doors, windows, and other closeable openings are closed, is completely or substantially enclosed by: (a) a ceiling, roof, or similar overhead surface; and (b) walls, sides, screens, or other similar surfaces; and (c) those openings

v Ministry of Health & Ors [2013] NZHC 2535 (HC). The High Court ruled that the calculator was inaccurate because it took into account airflow, rather than focussing on the degree of enclosure within a space. Since then the calculator has been removed and replaced with the “average person” test.

The legislation

This is not a conclusive answer and means that its interpretation is a matter of opinion.

Society’s attitude to smoking is becoming more health focussed and it is more expensive and difficult to do in public. Now the interpretation of an open area by local authorities is changing along with it. Without a refined definition some businesses who have been trading for a number of years will now be told that their outdoor smoking area is in breach of the Act. In the past the Ministry of Health used their Smokefree Opens Areas calculator to assess when an outdoor area was deemed to be an open area.

This use of the calculator was legally challenged in the case Cancer Society of New Zealand Incorporated & Ors

The “average person” test which considers the following questions: Does the space have a roof ? If not, then by definition it is an ‘open area’.

Does the space have only one wall and a roof ? If yes, then in all likelihood it will be an ‘open area’.

If the space has three walls and a roof, it may not/probably will not meet the ‘open area’ definition.

The most important question to ask is ‘what would an average person say about this area?’ Would the average person consider it to be ‘open’ or ‘internal’?

It is becoming more challenging to tailor your premises for those who like to indulge in a cigarette without breaching the Smoke-Free Environments Act 1990 (“Act”).

The Act states that a “licensee of any licensed premises must take all reasonably practicable steps to ensure that no person smokes at any time in a part of the premises that is not an open area.”

Okay, so what is an open area?

According to the Act it is a part of the premises that is not an internal area. So what is an internal area then? According to the Act it says: internal area, in relation to any premises or vehicle, means an area within or on the premises or

Current guidance for open areas

Other factors the Ministry of Health consider are: • if an opening can be closed, then it is deemed to be closed when

Looking ahead 10 years they forecast a shortage of 10 million hospitality workers globally.

While many industries are being disrupted by online forces, hospitality is completely analogue. We need actual people in real time working.

As more people eat out more often you need more chefs for every service to stand in a hot kitchen and cook to order in real time.

Hospitality is a major component of tourism which in turn is a major export earner for New Zealand. Food and culture is a key part of a tourist’s experience of New Zealand.

We can be justifiably proud of our hospitality sector, but at the same time we should be doing all we can to make sure it is as strong and as vibrant as it can possibly be.

Being able to recruit internationally for a hospitality specialists as a supplement to all of the work that is happening domestically to develop talent helps us do that.”

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

assessing if an area is open • permeability of walls/sides/ screens/ceiling/roof/overhead surface will generally be assessed based on their ratio of open/closed surfaces. However, the overall area will still need to pass ‘what would an average person say about this area’ test.

While the test is subjective and can be uncertain, until there is a legal challenge to the Ministry of Health’s guidelines (or they change their own guidelines) the average person test is the current guidance that they use to enforce the provisions of the Act. This means if your business was compliant under the previous calculator then it may not necessarily be compliant under the “average person” test.

Rule of thumb

The rule of thumb for any new builds is to ensure the walls and envelope are 35% or more open. For all existing premises, the assessment will be judged on a case-by-case basis by applying the “average person” test.

By Channy Mao Legal Adviser, Hospitality NZ channy.mao@hospitalitynz.co.nz

November 2016

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SIAL PARIS IS ALWAYS A GOOD IDEA

WORLDWIDE TRENDS TOOK CENTRE STAGE

World Tour by SIAL awarded the international products that best reflected the latest consumption and retail trends that are shaping the food trade market at a global level. This year’s three main trends were Health, Smart Shopping & Convenience, and Channel Blurring and Changing Consumption. A panel of 28 international judges from professional magazines, including Tania Walters from SupermarketNews, singled out 28 country finalists from a line-up of 86 products. The global winner ended up being a tie between France with Tous Antigaspi by Carrefour, and Spain with DiaBalance by BalanceLabs.

Nicolas Trentesaux, director of SIAL Network, with French judge Florence Bray Innovation and sustainability have once again played a central role at SIAL Paris this year. Held in the French capital from 16 to 20 October, the event confirmed its leadership and influence on international food markets, food services

and PAIs, helping forward-thinking industry players to mix and mingle with the right people.

“The profiles of our national and international visitors is proof of the quality of our offer,” said Nicolas Trentesaux, director of SIAL Network.

FRANCE

SPAIN

As France annually throws away nine million tonnes of still consumable food products, retailers have taken action by selling products with visual defects. Giant chain Carrefour and Le Collectif des Gueules Cassées have recently launched a brand called ‘Tous Antigaspi’ (with ‘gaspi’ being short for gaspillage, ‘waste’), which started selling ‘ugly’ fruit and vegetables at a 30 percent lower price. Last February, the supermarket company released a new range of ugly cereal and invited all of its suppliers to join this initiative.

Through the DiaBalance brand, BalanceLabs offers specific products and services to help people with diabetes and their families to lead a life as easy, healthy and balanced as possible. Their products range from energy drinks to glucose gels, bread, cookies, desserts and pasta.

TOUS ANTIGASPI, CARREFOUR

“We are very proud to say that all of SIAL’s participants, both exhibitors and visitors, have once again helped us to turn this fair into the major international event for agribusiness, a highly strategic sector.”

DIA BALANCE, BALANCELABS

OUR COUNTRY WINNER

LEWIS ROAD CREAMERY WAS NAMED AS NEW ZEALAND’S COUNTRY WINNER. Pictured, Nicolas Trentesaux with World Tour by SIAL judge Tania Walters from SupermarketNews

FOODSERVICE PRODUCTS ON DISPLAY AT SIAL INNOVATION Coloured & flavoured puff pastry

The idea of coloured and flavoured puff pastry is not new, but as a commercial offering, this product has a variety of uses in pastry desserts.

E: contact@graindorgel.fr www.graindorgel.fr

Just Bananas

Natural, non-GMO and gluten free multipurpose banana flour come in a stand-up pouch with recipe ideas on the back.

E: info@pereg-gourmet.com www.pereg-gourmet.com

Folions Agrumes

Dried citrus fruit in leaf form made from natural ingredients, this product, is ideal for use in makis, samosas, cakes, and even cocktails.

Gluten and lactose-free with no colouring or preservatives. No gelling/texturing agents or allergens.

E: contact@folion.fr www.folion.fr

Aussie Chicken Salt Kouzina Fine Foods Aussie Gold Chicken Salt was developed over generations with its unique flavours crafted by families just like Loui & Connie Mazis, Australian pioneers within the takeaway industry in Australia.

The salt with 17 herbs and spices no MSG and gluten free is available in catering packs and will soon be available in retail sizes.

www.aussiechickensalt.com.au

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SIAL PARIS' LARGEST EXHIBITION YET THE SIAL PARIS exhibition this year was the largest yet, with over 7000 exhibitors from 104 countries. “Look Deeper” was the international promise from SIAL and their pledge to help businesses better understand international food markets and trends remains their primary focus.

SIAL Paris represents the world’s food trends and this year over

156,000 professionals, buyers, and restaurateurs attended. New Zealand companies are still slow to take advantage of this show and exhibit, but attendance by New Zealand buyers, manufacturers and distributors is growing.

For inspiration and excellent networking opportunities, there is no substitute for attending international exhibitions and SIAL

Paris should be top of the list.

While innovation is fast becoming an overused word, there was innovation regarding product use, variants, new ingredients and certainly in packaging at this year’s show. Beverages continued to be a hot trend and showed no signs of slowing with the beverage hall increasing in size yet again this year.

WINNERS AT SIAL INNOVATION

The food world is constantly swinging between new technological and digital innovations and yet correspondingly there is a consumer demand to go ‘back to basics’.

SIAL Innovation selects the ‘crème de la crème’ of the world’s most innovative products displayed by SIAL exhibitors.

This year, the 19 international judges were impressed with the variety and quality of the competitors.

A record 2,189 products were entered by

942 SIAL exhibitors, with participation up 24 percent. “SIAL is an invitation to ‘look deeper,’ to reinvent, to better understand and anticipate consumer needs, and to go beyond borders to get up close and personal with the industry that touches people’s lives every day, everywhere on

Earth,” said Nicolas Trentesaux.

“It’s our commitment to give companies a better understanding of the market and the trends in the world food sector, in order for them to develop and sustain a competitive edge.”

GOLD AWARD

SILVER AWARD

BRONZE AWARD

STEAKS ET BOULETTES DE LÉGUMINEUSES, LE BOUCHER VERT. Le Boucher Vert (France) took out top prize for its veggie steak, an organic meat substitute that is 100 percent plantbased and contains nutrient-rich vegetables and pulses.

Selected by judges for its healthiness, the range includes steaks (green lentil steaks, chickpea steaks and flageolet bean steaks), and balls (green lentil balls, chickpea balls and flageolet bean balls).

LES MOULINS A CHAMPIGNONS, SABAROT The silver award went to another French food manufacturer, Sabarot, with Les Moulins à Champignons, a mix of dried, hand-selected mushrooms in a mill.

THE MEAT CELLAR, PUIGRENIER Presented in a wooden box with cooking instructions, The Meat Cellar is tender, tasty French meat, matured for a minimum of 21 days in a cold chamber according to age-old butchering techniques. The range features T-Bone steaks, marbled steaks and entrecotes, just to name a few.

BRONZE AWARD

QUINOA WITH FRUIT Chosen for the originality of its recipe, this Peruvian sweet treat is a single-serve quinoa dessert with a spoon in the lid. Available in different tropical flavours: mango, blueberry, passion fruit, coconut, papaya and pineapple.

BEVERAGE STILL TRENDING . . .

November 2016

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JUST LIKE GRANDMA USED TO MAKE

Want your product featured? email: sarah@reviewmags.com

Many years ago, a wonderful dream began for a local farmer in his small Canterbury farmhouse kitchen. The dream was to create an ice cream that tasted just as creamy and as pure as his Grandmother used to make.

Years were spent working on perfecting the traditional family recipe and sourcing only the best local ingredients from the lush green pastures and farms of New Zealand. The creation became a labour of love, the hours were long but the result was rewarding. An ice cream that was so creamy and so divine that once people tasted it, they would have an insatiable desire for more.

So with no money to advertise his magnificent creation, he set about the region to allow people to taste this fine product. The rest, they say, is history – ice cream made to a traditional family recipe, that taste just like your Grandmother had made it.

Today, Killinchy Gold is made to the same hand crafted recipe by Emerald Foods, who’ve been making New Zealand’s best ice cream for over 25 years and whose passion for the product is no less than its inventors.

This summer Killinchy Gold has launched a dreamy, tangy, ‘Lemon Curd’ ice cream using the best lemons from Kerikeri. The pure vanilla bean ice cream base is enriched with a zesty lemon curd and available nationally at Bidvest Foodservice in a 5l tub for the hospitality trade.

Killinchy Gold – real ice cream made with real ingredients by real people.

DELIVER TASTE AND FLAVOUR

The team at Blue Frog has come up with a fabulous product that delivers on taste and flavour.

With a variety of uses and a zesty flavour, Blue Frog’s Orange Syrup is simply a sensory delight. The purest and most intense mouth puckering orange hit comes from their hand selected oranges, which are then hand zested, hand juiced and then combined with pure cold pressed orange oil. The result is an overload of colour, aroma and taste, which adds a real zing and heightens the flavour of any dish. The Zesty Orange Syrup offers convenience as well as delivering on that home made taste experience. For more information contact

COMPLEMENT YOUR COOKING CREATIONS

Cerebos Pink Salt Flakes are delicate flake crystals that add versatility and texture whilst complimenting your cooking creations. Their natural pink hue can be used for aesthetic purposes, or simply crumble to release full-bodied flavour.

Available in 1kg from most wholesalers.

JAPANESE BREWING MASTERY FASTEST COOKING FRIES While the rest of the world calls it sweet potato, here in New Zealand it’s our Kumara – a Maori name. A sweet treasure from earth, it is packed with the goodness of nature. High in fibre, non-starchy carbs and a bunch of vitamins including A, C and E, the Kiwi favourite, Kumara comes into its own as Kumara fries. Mr Chips have been cooking Kumara fries for over 20 years.

Sweet and flavoursome Mr Chips Kumara Fries are available in both skin on and skin off options. One of the fastest cooking fries, Kumara fries will leave your customers asking for more when deep-fried or oven baked. A must include menu item, it tastes best served with aioli, sour cream or garlic lime dressing. For more information on your local food service distributor visit Mr Chips website or contact Ryan on 021 503 467.

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The new beer in town is the perfect collision of two worlds, a collaboration that delivers a delicious result. Steinlager Tokyo Dry is a perfectly balanced New Zealand premium lager in the refined style of Japanese beer, mixing the best of New Zealand’s ingredients with the tried and true Japanese style of brewing.

A bold step away from the iconic green bottle, it’s brewed using a traditional Japanese approach to achieve a ‘super-dry’ beer style and has just five ingredients – NZ Pilsner Malt, NZ Green Bullet Hops, NZ Purified Water, NZ Yeast and Rice Extract.

The extra refreshing lager is a clean and crisp drinking beer with a light dry taste, pale golden in colour and a tight head of white foam. It will be available on tap and in 500ml cans through selected establishments across the country.

TASTE PROFILE MEETING EXPECTATIONS

YES, WE CAN

Wine in a can? You heard it right.

Blenheim-based Misty Cove Wines has started to locally produce wine in aluminium cans, becoming the first and only NZ company to venture into such territory. According to the company’s founder, Andrew Bailey, canned wine retains the same quality as its bottled counterpart. The Charlatan Sauvignon Blanc and The Embezzler Pinot Noir are now ready to spread throughout the country and internationally.

Mike and Rose Kloeg opened The Clareville Bakery just outside Carterton in August 2013. Creating food they love and sharing with those of the same passion is the reason for its existence. Fresh produce, artisanal craftsmanship and hard work is the recipe for the delicious food The Clareville Bakery is famous for. Each handcrafted loaf is created using quality ingredients, time honoured methods, long fermentation and is baked on the stone hearth of the oven. There are no preservatives or additives in their bread. Its new artisanal European-styled lavash flatbred is in a larger size making it easy to offer differing serving options. The taste profile more than meets expectations and the packaging is stylish and designed to protect the crackers.

DAIRY-FREE SKYROCKETING

FLAT WHITE AT THE TOUCH OF A BUTTON Nespresso Business Solutions has introduced the Aguila 220 to satisfy evolving demands in the out-of-home market. With a smaller footprint and the same pioneering technology as the Nespresso Aguila 420, launched in 2012, the Aguila 220 was developed to meet the specific needs of offices whilst also satisfying the demands for hotels and restaurants.

As consumers become more knowledgeable and discerning about their coffee choices, a superior coffee offering can be a means of differentiation for hotels and restaurants as well as offices. In true Nespresso fashion, the high-performance Aguila 220 helps employees and professionals consistently achieve excellent coffee without the need for a barista. The new machine also offers convenient operation and simple maintenance, which is greatly valued by medium sized offices as well as hotels and restaurants with high staff turnover and minimal time for upkeep.

“We are thrilled to extend the Aguila range to include the intuitive and compact machine, Aguila 220. Nespresso Business Solutions is constantly innovating to bring hotels and restaurants coffee machines to their unique need for high volumes of consistently excellent coffee, which can be produced with ease,” said John Ciagila, country manager Nespresso New Zealand. With a compact, sleek and durable design, the new machine offers an unmatched choice of one-touch gourmet recipes for exceptional coffee moments. The new Aguila+ function gives operators convenient access to 12 pre-programmed recipes at the touch of a button, to deliver the perfect cup of coffee every time and provide variety to customers. Its robust brewing unit, and two extraction heads make it possible for 2,000 to 4,000 cups of coffee to be served a month, satisfying the market need for high volumes of exceptional coffee.

Business customers are also able to recycle their used capsules through the Nespresso recycling programme.

Demand for dairy-free is skyrocketing – and dairyfree cheese alternatives are a great way to show those customers you care.

Angel Food has just introduced food service packs of its Cheesey Sauce Mix. The mix is based on chickpea flour and cornflour, with a combination of ingredients that gives a strong cheddar flavour – but is still dairy-free and vegan (and gluten-free).

It’s simple to make: measure 1 part mix to 6 parts non-dairy milk, mix well and cook until thickened. Perfect on pasta or vegetables, and in pies.Angel Food also offers alternatives to mozzarella and parmesan.

For more information or to order visit www. angelfood.co.nz.

SERIOUSLY GOOD SEASONING

Founded by Jane Stanton in 2000, Seriously Good Chocolate Company started out producing chocolate truffles using a family recipe. From her home kitchen, Stanton made the chocolates for family and friends and infused them with Gibbston Valley Pinot Noir, the hobby quickly grew into a full time business leading her on her seriously good chocolate journey.

The Seriously Good Chocolate Company is now a flourishing Invercargill-based business making quality handmade gourmet chocolates that imbue the real tastes of New Zealand.

The product range developed and grew to include a new innovative concept that blends salt and pepper with freeze dried grape skins that add colour and flavour. Pinot Noir and Chardonnay skins are a flavoursome addition to the salt and pepper range.

The blend has a real bite and all three products in the range deliver on flavour and is a very unique product with the grinder forming the packaging.

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SPREADING THE GLUTEN-FREE WORD

WATTIE’S GLUTENFREE GRAVY In our food-obsessed culture, one of the great challenges for chefs is producing something unique.

Something that not only stands out from the crowd, but is hard for the home foodie to recreate in their own kitchen. So that was the challenge Wattie’s set itself with its Chef ’s Selection Gravy.

Wattie’s Chef ’s Selection Gravy is easy to prepare – its ‘instant’ so only requires hot water and mixing. Its gluten free, Halal

The gluten-free market has exploded in recent years, but very few companies can boast the same credentials as CuisAnn. Founded by Ann Brockliss in 2002 out of her love of natural health and cooking, the family-owned and operated business was purchased by Carol Dodunski three years ago, and currently crafts its extensive product range from a dedicated gluten-free facility in Panmure, Auckland.

CuisAnn’s impressive gluten-free line-up includes ten different pie variants such as Hearty Chicken Pie, Curried chicken and kumara and Angus Beef Mince to name a few.

Additionally, they have rolls, three ways and a vegetarian option, three lasagne flavours, three quiches, plus apple

Tamarillo Relish

• Superb taste sensation to complement chicken, fish, meat, salads, vegetarian dishes, pies and more.

• Gluten free.

Tamarillo Compote

• Unique tamarillo compote, great with waffles, pancakes or as a fruit topping.

crumble tarts and chocolate brownies.

CuisAnn’s savoury pastry is made with a blend of unique ingredients that hold together well, has a flavour like no other and is consistent, coming in pre-rolled packs ready to use. They also have vegetarian options across all lines and speciality products such as their Organic range, a selection of pies using pastry made with their own blend of organic flours and organic meat.

All products meet the strictest gluten-free standards, and the range is currently being tested as part of Coeliac New Zealand’s certification programme to receive the Crossed Grain logo.

Products displaying this logo are

Tamarillo Vinegar Dressing

• Drizzle over salads, meats or seafood, or add it to marinades and dressings.

• Gluten free.

Catering packs for Food Service are available.

CALL US NOW 027 262 6949

Made in New Zealand, our unique gourmet products use tamarillos grown by a small group of specialist Northland orchardists who are members of New Zealand’s only Tamarillo Cooperative.

The New Zealand Tamarillo Cooperative Ltd. For orders and enquiries +64 9 027 262 6949

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for the love of tams

certified as safe for consumers with coeliac disease, as they tested to have no detectable gluten. “Unlike other companies that have their product contract baked for them or bake their gluten-free products alongside products that contain gluten, our facility is totally gluten-free, which means there cannot be any contamination,” said Dodunski.

With three specialised full-time staff in the kitchen, and four experienced sales reps working in the field, CuisAnn’s team is spreading the gluten-free word across the country, especially around Auckland, with plans to increase their presence in both the lower North Island and the South Island.

certified, and has no added MSG, but the real selling point is the taste! Wattie’s Chef ’s Selection Gravy is available in two flavors: Rich Brown Gravy for dark protein and Light Brown Gravy for white protein and vegetables.

Both are available in 2kg resealable tub, with the Rich Brown also available in larger 7.5kg resealable tubs – a great value option for roast shops and other large volume users.

“We do it because we believe in it.

Our product is natural and wholesome as possible, and with the exception of gums, no other additives are used. We have a product that is safe for people with specific dietary requirements and is available throughout New Zealand so everyone has safe, tasty, healthier choices available to them,” said Dodunski. “We’d also be happy to work with retailers to develop new products and flavours.”

Meanwhile, with the festive season upon us the kitchen is awash with the aroma of fruit soaking in a mix of cinnamon and brandy while Christmas cakes and fruit-mince tarts roll of the production line on their way to a store near you.

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DAIRY-FREE CHOCOLATE TREATS Husband and wife team Nico and Emily Bonnaud have boutique handmade chocolate down to a fine art with their newly founded business Honest Chocolat.

“We wanted our chocolate to be real,” said Nico. “Good and truthful, so when we say our chocolate is raspberry and ginger that is exactly what you’re eating, with plenty of chocolate and lots of love.”

Nico handcrafts the chocolates in small batches using only natural ingredients and strives to create flavours that are true to their origin. “We don’t believe in using hidden enhancers, preservatives or additives. Treating yourself now means you can treat your body to a more true product.”

Their specialty is a water ganache bonbon that is dairy free and only has a limited amount of sugar.

“We always try to keep in mind the origin of the chocolate and its flavour profile, and look for ways to showcase this.”

Following training in France, Nico found a true passion for chocolate and has worked as a pastry chef for nearly 20 years having worked with some of the best chefs in the world, one of them being French master chef Pierre Gagnaire.

Before starting his own business, Nico was the head pastry chef for Kauri Cliffs and at Peter Gordon’s Sugar Club at Auckland’s Sky Tower. Drawing on his perfected skills, knowledge and creativity, Nico creates handcrafted chocolate piece-by-piece using flavours inspired by a variety of cultures and cuisines. His attention to detail and high standards means his chocolate is some of the best you will have ever tasted.

He has worked with other businesses to help them create bespoke chocolates that perfectly reflect their offering.

For more information or to order for your business contact Nico on 021 422 971 or nico@ honestchocolat.com.

CATERING TO THE INCREASING RANGE OF DIETARY NEEDS

Establishments may be finding it difficult to cater for the increasing range of special dietary requirements.

But Love Cake Company’s range of baking blends enable businesses to create delicious baking options for customers with special dietary needs. The entire Love Cake range is free from gluten, dairy, soy, peanut and eggs, meaning you cover numerous dietary requirements in a single bake.

Use the Love Cake range to create your own recipes knowing it will work every time. Increase your baking possibilities and range of choices for all your customers.

“The idea behind our products is you can bake once for everyone,” said Love Cake owner Virginia Clark.

“Our blends have the taste and texture profile of regular baking, which means the same sensational baking will be enjoyed by all your clientele.”

For more information about Love Cake products contact Virginia on 0800 650525 or email info@lovecake.co.nz.

ORGANIC LUCUMA POWDER AMAZONIAN TASTE SENSATION! Peru’s #1 ice cream flavour Add to smoothies, ice cream, icings and desserts For recipe ideas visit www.matakanasuperfoods.com

customers our Pure Coconut sugar Sachets

Need�Bulk� superfood� ingredients?

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For our full product range, wholesale or bulk price list contact us today!

Ph: 09 422 9618 or Email: info@matakanasuperfoods.com www.matakansuperfoods.com

e c i v r e s d o o F y t i l a u Q brand

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Frozen en Wait Froz Waitoa oa free free rang rangee conv convenie enience nce

Frozen en Wait Froz Waitoa oa free free rang rangee conv convenie enience nce

boneless cordon bleu boneless (140-170g) (140-170 g)

cordon bleu green box 300g green box 12/ctn 300g xx12/ctn

Waitoa free range boneless Waitoa free chicken breast, par-fried and cheeserange chicken breast, with tasty ham filling boneless and coated and cheese with aatasty with a goldenpar-fried filling and ham coated with panko crumb. a golden panko crumb.

Product description Product description

Product code Product code Approx portion weight Approx portion weight Approx portion/kg Approx portion/kg Number/carton Number/carton Net weight Net weight Carton/layer Carton/layer Layers/pallet Layers/pallet Cartons/pallet Cartons/pallet No artificial colours, No artificial colours,

no artificial flavours no artificial flavours

FZ WAITOA FZ WAITOA HAM&CH CBLEU HAM&CH CBLEU 2015900 2015900 140-170g 140-170g 6-7 6-7 12 12 3.6kg 3.6kg 6 6 6 6 36 36

boneless kiev garlic boneless butter (140-170g) kiev garlic butter green box 300g (140-170g) green box 300g x 12/ctn

gluten free tenders gluten

(35-75g) free tenders (35-75g) green box 350g x 12/ctn green box 350g x 12/ctn

Waitoa free range whole Waitoa free muscle tenderloins, range whole muscle par-fried with a crunchy gluten tenderloins, par-fried free crumb. crunchy gluten with a free crumb.

Product description Product description

Product description Product description

No artificial colours, No artificial colours,

no artificial flavours no artificial flavours

FZ WAITOA FZ WAITOA GARLBUT KIEV GARLBUT KIEV 2015800 2015800 140-170g 140-170g 6-7 6-7 12 12 3.6kg 3.6kg 6 6 6 6 36 36

FZ WAITOA GF FZ WAITOA GF TENDERS TENDERS

Product code Product code Approx portion weight Approx portion weight Approx portion/kg Approx portion/kg Number/carton Number/carton Net weight Net weight Carton/layer

Carton/layer Layers/pallet Layers/pallet Cartons/pallet Cartons/pallet

No artificial colours, No artificial colours,

x 12/ctn

Par-fried Waitoa free Par-fried range boneless chicken Waitoa free range breast filled with a delicious garlic butter chicken breast and coated in aboneless garlic butter and filled with a delicious light crunchy panko coated in a light crumb. crunchy panko crumb.

Product code Product code Approx portion weight Approx portion weight Approx portion/kg Approx portion/kg Number/carton Number/carton Net weight Net weight Carton/layer Carton/layer Layers/pallet Layers/pallet Cartons/pallet Cartons/pallet

counts

no artificial flavours, no artificial flavours,

no added preservatives. no added preservatives.

2019300 2019300 35-75g 35-75g 13-28 13-28 12 12 4.2kg 4.2kg 6 6 6 6 36 36

gluten free parmesan gluten free parmesan &&black black pepper mini pepper

fillets (96-99g) green mini fillets (96-99g) green box box 385g x 12/ctn 385g x 12/ctn Waitoa free range chicken Waitoa free range chicken breast breast strips, par-fried crunchy gluten and coated in par-fried and free parmesan & strips, crunchy coated in gluten free black pepper flavoured parmesan & black pepper flavoured crumb. crumb.

Product description Product description

FZ WAITGF FZ WAITGF PARM&BLKPEPFLT PARM&BLKPEPFLT 4270900 4270900 96-99g 96-99g 10 10 12 12 4.62kg 4.62kg 6 6 6 6 36 No artificial colours, 36 No artificial no artificial flavours, colours, no artificial no added preservatives. flavours, no added preservatives.

Product code Product code Approx portion weight Approx portion weight Approx portion/kg Approx portion/kg Number/carton Number/carton Net weight Net weight Carton/layer Carton/layer Layers/pallet Layers/pallet Cartons/pallet Cartons/pallet

glutenfree free nuggets gluten

(21-24g) nuggets (21-24g) green box 450g green 12/ctn box 450g xx12/ctn

Waitoa free range breast Waitoa free range chicken nuggets, par-fried chicken golden gluten freebreast nuggets, par-fried and andcoated coated in a golden crumb. gluten free crumb. in a Product description Product description

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/17

Catalogue 2016

10 10

Product code Product code Approx portion weight Approx portion weight Approx portion/kg Approx portion/kg Number/carton Number/carton Net weight Net weight Carton/layer Carton/layer Layers/pallet Layers/pallet

Free Range

2078500 2078500 21-24g 21-24g 42-48 42-48 1212 5.4kg 5.4kg 66

Cartons/pallet Cartons/pallet artificial colours, NoNoartificial colours,

proudly

WAITOA GF FZFZWAITOA GF NUGGETS NUGGETS

artificial flavours, nonoartificial flavours,

66 3636 added preservatives. nonoadded preservatives.

11 11

Download our 2016/17 Foodservice catalogue today!

www.waitoafreerange.co.nz

proudly

Free Range

For more information on Waitoa products or for your local Waitoa Distributor please call Waitoa on 0508 800 785.

ACU_ING_11409 November 2016 23

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DAIRY-FREE AS A LIFESTYLE CHOICE

At Like Licks, they understand that being dairy free is no longer just for the lactose intolerant, but more a lifestyle choice and they’re mighty proud of their frozen dessert creations.

The company has crafted the frozen goodies to satisfy your customers’ taste buds with the ultimate delicious, creamy, dairy free pleasure.

Kiwis have been loving and licking Like Licks Dairy Free since the early 2000s. You may have tried some of the original Lite Licks frozen desserts. Now there’s even more to ‘like’ with their new name, new packaging and fantastic new flavours.

“We’ve stayed true to our dairy-

free living philosophy and ensured our frozen desserts are delicious and the perfect fit for every customers lifestyle, with innovative flavours,” said Jason Bough, foodservice manager at Emerald Foods.

Flavours include Almond and Raspberry 480ml that blends the tastiest raspberries with creamy almond to give a fresh, zingy fruitiness with all the goodness of nuts. After all, a bit of nuttiness goes a long way in life!

Oat and Chocolate 480ml that is hard to resist with the perfect mix of quality cocoa and fibre of oats. Soya Hokey Pokey 480ml incorporates a bit of Kiwiness that you can’t be without and Like Licks has ditched

the dairy and tastefully combined its delicious chunks of hokey pokey with silky soy.

Pure Vanilla Bean Soya, which is available in 5L only, designed predominantly for the foodservice and catering trade. It is perfect for when there is a requirement for nondairy ice-cream in larger quantities.

This is available nationally from Bidvest Foodservices. Find all the information on how to be young, wild and dairy free at www.likelicks. co.nz.

“We’ve stayed true to our dairy-free living philosophy and ensured our frozen desserts are delicious and the perfect fit for every customers lifestyle, with innovative flavours.”

Jason Bough, Emerald Foods.

INTRODUCING OUR

Use the oil ers your custom g are usin

Did you know...?

• Coconut oil has a very high ‘smoke point’ and sautés meat to perfection • Has no cholesterol • Is vegan & gluten free • Is tasteless and odourless (flavour removed by clay filtration) • Very economical (a little does a lot) • Has a 2yr shelf life (ideal for boat & bach) • Can replace butter in baking • No refrigeration needed • Available in 400gm, 1 litre, 4kg and 18.4kg catering sizes

CEREALSY GOOD PREMIUM CEREALS & ZESTY SYRUPS

At Blue Frog Breakfast we’re all about wholefood ingredients, ingenious flavour combos and awesome bits...filling goodness made with a whole lotta love.

Delight your customers, whatever their dietary or lifestyle needs, to a breakfast experience that’s Worth Waking Up For! NO GLUTEN PALEO OPTIONS NO DAIRY NO SULPHITES VEGAN Available in 350g retail packs and premium food service 1kg or 2kg packs.

Available nationwide Tel Scotty 022 167 8752, hello@bluefrogbreakfast.co.nz

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A SOLUTION FOR GLUTEN FREE DINERS Gluten free dining has reached new heights with Coeliac NZ’s Dining Out Programme. The first of its kind in New Zealand, the Dining Out Programme (DOP) is a training and accreditation programme for the hospitality and catering industry to ensure gluten free food is produced and served safely for coeliac and gluten free diners.

This extra level of assurance is exactly what kiwis with coeliac disease or non-coeliac gluten sensitivity have been waiting for.

Coeliac NZ has found that even though there are many food businesses offering gluten free options, gluten free consumers are unable to trust the gluten free labelling because of the vast difference in gluten free practices within the industry.

However, when dining at DOP accredited venues, gluten free customers can relax knowing that staff members have been properly trained and processes have been set in place to prevent cross-contamination therefore guaranteeing their gluten free food is truly gluten free.

The upside for businesses is they can experience an increase in

loyal gluten free customers and the people they bring with them.

Similar programmes are already well established in other countries such as the UK and Italy. Coeliac NZ is bringing New Zealand up to international standards and meeting the expectations of gluten free travellers from around the world as well as gluten free kiwis at home.

Since the launch of the programme in July, the DOP has been recognised by Fine Food New Zealand by being presented the Most Innovative Food Service Product Award at the Fine Food Show in Auckland and has generated great interest in the media.

A number of venues have already been accredited and many more are in the process of becoming accredited.

You too can enjoy the great benefits of becoming a gluten free accredited venue. Simply apply before 30 November 2016 to get 20% off licence fees for full accreditation.

For more info, please email dop@coeliac.org.nz or visit coeliac. org.nz/DOP to download our info booklet and application form.

November 2016

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DON’T MISS OUT ON TAKEAWAYS

GFTreets specialises in producing gluten-free battered products and they’re very much a treat food but the company is all about social inclusion and customers not missing out on sharing takeaways with family and friends just because they have special dietary needs.

“We hadn’t long purchased a food manufacturing business when our son, who was 12 at the time, developed an autoimmune disease,” said Jo Williamson, owner of GFTreets. “After some quite extensive research, we developed a ‘stay well’ plan for him that involved a combination of living a healthy lifestyle, a lot of supplements and a gluten and dairy free diet to help minimise the inflammation in his body and therefore the risk of medical and surgical interventions.”

One of the things that Williamson’s son missed the most was

being able to share takeaways with his friends. After a lot of ‘playing’ with gluten free flour blends, they came up with different coatings for fish, a southern style chicken tender, hotdogs and a donut.

“We make all of our formulations from scratch to make sure we get just

the taste and texture we are looking for. Over the years it’s become quite an important part of our business and we’re proud to now be a supplier of specialist gluten free product to some national food chains.”

Being a small family business, they had their own challenges to competing in the marketplace including keeping the company pretty lean. “This has meant that I’m responsible for a lot of things in the business on a daily basis. From sales and marketing to overseeing the finances, managing relationships with suppliers and our customers, and deciding which new products go forward to development.”

Compliance has been another biggie for the company. In the last six months, there has been changes to both Food Safety and Health and Safety legislation. It takes a lot of time to review these, make the appropriate changes to the business policies and train the team so that they are compliant. “It doesn’t help that these aren’t black and white and are very open to interpretation,” said Williamson.

However, on the positive side, Williamson and the team find the allergy and coeliac communities so supportive. “We regularly get amazing feedback from people who are so appreciative of the difference our products make in their lives.”

Over the past few years the company has built up a really good team of specialist support around them that understand the business and the vision that they have which has been a great help.

Future plans for the company include continuing managing the rapid growth that they are experiencing. “We’re getting very good year on year numbers which is putting pressure on our existing production line, so next year is going to be about investing in extra capacity.” For more information visit www.facebook.com/gftreets or www. gftreets.co.nz.

ACCREDITED 2016

Gain

Competitive Advantage

with Coeliac New Zealand’s

DINING OUT PROGRAMME Gluten Free Training and Accreditation

Ensuring gluten free food remains gluten free

Special offer 20% OFF* *Annual licence fee for full accreditation. Expires 30 Nov 2016.

coeliac.org.nz P 09 414 7467 | E dop@coeliac.org.nz

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Facebook.com/likelicks Instagram.com/likelicks

www.likelicks.co.nz

product watch

Taste the difference Gluten Free Pies, Quiche, Sausage Rolls, Savouries, Pastry, Lasagne, Apple Crumble Tart, Chocolate Brownie.

Order direct from our factory 09 570 4240

Carefully crafted Allergy Free baking blends Create sensational baking to cater for all your customers special dietary needs

Wheat Free

Dairy Free

Peanut Free

Gluten Free

Soy Free

Egg Free

Phone 0800 650 525 www.lovecake.co.nz

The Ultimate Chicken Burger has arrived.

Gluten Free, Dairy Free, Egg Free this burger covers it all. Made from Chicken Breast Meat, this taste Cattle Country Chicken Burger has been specially designed to match the taste and needs of distinguished diners all while, keeping, you, the chef, forefront in our mind when it comes to convenience. With our great range, you only have to stock one line of each product. This allows you to cover a great percentage of your customers allergen and lifestyle choice needs, without losing any of the great flavour. Yes it is great on a bun, but why not use it as a filling for a lettuce burger - no bun it sight!

Available at your local Foodservice Distributor – 120gm Chicken Burger – 20 patties per foil.

13 Adams Drive (P.O.Box 55), Pukekohe, New Zealand Mob: 0276-582-238 Phone: 0800 570 011 Ph: 64 9 238 6315 Fax: 64 9 238 6316 Email: tanya@franklinfoods.co.nz

MORE OPTIONS

PRODUCTS: Bread, Pasta, Pastry. NEW RANGE: Paleo bread and crackers

ALL GLUTEN FREE.

For the full range of products see the website www.phoenixglutenfree.co.nz

November 2016

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Restaurant and Cafe have curated the perfect milk and milk alternative products for your establishment. Whether it’s chocolate milkshakes or matcha lattes, these milks and mylks will be sure to be rich and flavoursome, leaving your customers coming back for more.

BLUE DIAMOND BARISTA BLEND

Soy and dairy free, Almond Breeze Barista Blend stretches and textures just like dairy, with 30 percent less calories than skim and soy milk. A great dairy alternative in coffee, smoothies and baking it is designed to deliver great taste and a rich creamy froth to sit atop lattes, cappuccinos and flat whites. For more information: James Crisp Ltd Thomas Jasper Ph: 09 309 0802 Thomas.jasper@jamescrisp.co.nz

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ANCHOR ORGANIC MILK

Anchor Organic Milk is an everyday, affordable organic milk for establishments. Anchor set out on a mission to make organic milk widely available at a price more establishments could regularly afford, and Anchor Organic Blue Milk was produced.

Certified by AsureQuality, Anchor’s Organic Blue Milk is a good source of calcium, essential for building strong teeth and bones, as well as a source of Vitamin A for immune support and Vitamin B2 to help boost energy (when consumed as part of a healthy eating plan).

For more information: www.anchor.co.nz.

ALPRO COCONUT FOR PROFESSIONALS

Alpro For Professionals Coconut is the new kid on the block from the Alpro stable. It leaves a lovely fresh aftertaste with a hint of coconut. Staying true to the brand, the coconut flavour is very subtle and does not overpower the coffee. As performance is also critical, the coconut milk has been blended with soy so that there is sufficient protein and body to make a great coffee. Alpro Coconut is a great addition to the coffee menu and also works well in cold applications.

For more information: Greg Smith 09 256 4284 greg@realfoods.co.nz

MAMMOTH FEAST

Mammoth Feast is the drink customer’s reach for when they need energy that goes on and on. With 45g of protein, an excellent source of fibre, vitamins and minerals, Mammoth Feast helps to fuel customers through their morning or afternoon.

Coming in two delicious flavours Chocolate Honeycomb and Chocolate Banana, it’s the fuel to crush any occasion.

For more information: www.fonterra.com.

ANCHOR LIGHT PROOF BOTTLE

There’s a lot that consumers love about milk – which is good for Anchor who have been producing it for the last 125 years. They know the nourishing, natural goodness that milk has to offer and ensure that New Zealanders get just that every day. That’s why Anchor created a bit of a revolution when it introduced the Light Proof milk bottle.

This was in response to independent studies that showed light damages milk.

Anchor couldn’t light damage its milk and wanted to ensure that all the vital nutrients and minerals were locked in.

For more information: www.anchor.co.nz.

ALPRO SOYA FOR PROFESSIONALS

Alpro For Professionals Soy was crafted specifically for use in espresso coffee.

The soy flavour is toned down so that the barista can showcase the coffee. It froths up perfectly to create beautiful ‘Alproccinos’ and ‘Alprolattes’. The sturdy, shiny micro foam lasts to the bottom of the drink and assists greatly with latte art. Alpro For Professional Soy is non-GMO, lactose-free, gluten-free, and low in saturated fat. The sugar level is also low and is sweetened with apple extract. Alpro penetration has grown significantly over the last 12 months as baristas and consumers started to recognise the superior performance.

For more information Greg Smith 09 256 4284 greg@realfoods.co.nz November 2016

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loyalty

CALL ME LOYAL – WHO SAID BUSINESSES COULDN’T BE REWARDED? WHOLESALER WHO REWARDS THE MOST As a food service operator, you work hard in your business to achieve your food dreams, so why not recognise your efforts with some great rewards!

Gilmours are the only wholesaler in the North Island* that offers

your business Fly Buys or Airpoints as rewards and these two popular programmes allow you to spend with other partners in the network getting to your next rewards faster!

You choose which one you want by registering your card with us today!

Why You Love Fly Buys!

• Your choice of over 3,500 rewards in the rewards store at flybuys.co.nz. You can pay with points, or a combination of Points + Cash • Instant fuel discounts at Z with Fly Buys Pumped.

• Use your points for travel.

Book any Air New Zealand seat (including specials and grabaseat deals) at flybuysflights.co.nz • Earn points at over 40 different partners and nearly 2,000 retail and business outlets READY. • Supercharge your points SET. balance by using your e Off! Tak BNZ Advantage credit card With the wholesaler wh o rewards you the mo st

Why You Love Airpoints for Business!

• Airpoints for Business is the only rewards programme that rewards your business with Airpoints Dollars.

• Over the past 12 months over 860,000 flights were enjoyed by Airpoints members using their Airpoints Dollars • Use your Airpoints Dollars to book your next Air New Zealand flight, gift them to your employees, or get a range of other rewards including Koru membership, accommodation, rental cars, or over 2,000 products from the Airpoints Store • Supercharge your business’s Airpoints Dollar balance by using a Westpac Airpoints Business MasterCard. * Gilmours sister company Trents rewards customers with Fly Buys or Airpoints in the South Island Terms and Conditions apply, please see www.gilmours.co.nz/rewards for details.

Earn Fly Buys or Airpoint s Dollars™ at Gilmour s

www.gilmours.co.nz Freephone 0800 270 414

Be The Best

ResDiary

LoyaltyMate Smart Phone App

Made for Restaurateurs by Restaurateurs

We hear you’ve been very good ResDiary has a gift to help you during one of the busiest times of year.

Table 1

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Table 2

2 J.C

Table 3 Table 4

2 Vixen

Table 5

4 St. Nic 4 K. Kringle

Table 6

4 Bing Crosby

Table 7

7 Bob Cratchit

Table 8 Table 9 Table 10 Table 11 Table 12 Table 13 Table 14 Table 15 Table 16 Table 17 Table 18 Table 19 Table 20

4 Rudolph 2 Joy 4

4 C. Dickens

4 Gabriel

6 Hans Gr

4 Mariah Carey 6 Noel 1 N. Star 3 Mr. Wiseman 2 Jack Skellington 6 George Bailey

3 Elf

2 J. McClane

3 Cupid 2 Ebenezer Scrooge 6 Mrs. Tannenbaum

2 Jack Frost

1 Kevin McCallister 2 Prancer 1 The Grinch 1 Cindy Lou Who 2 Timothy Small 2 S.L. Helper

Table 21

L FOR AL ders cky rea other lu

ResDiary’s gift for you...

For one lucky reader, the opportunity to win ONE YEAR’S FREE subscription of ResDiary Pro. Your customers can now register on their phones, see their transactions, see their latest balances, receive vouchers and they can find any of your stores when roaming for your great products.

NZ 0800 657 300 ● sales@menumate.com ● www.menumate.com

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November 2016

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loyalty

CLOUD TECH DISRUPTING TRADITIONAL LOYALTY CARDS Imagine a world where everything is mobile and an individual restaurant can manage, control and run their own loyalty rewards programme, with a click of a button.

“That’s where we’re heading,” said Rory Moss, Goody marketing manager. Cloud businesses like Goody, believe it’s unfair that good kiwi businesses can’t access the kind of technology the big guy’s use.

“The main difference between Goody and other loyalty card providers, is that the business has full control and access of their own loyalty and marketing programme,” said Moss. Members redeem points and rewards from the restaurant, rather than being sent to the local gas station. Moss talks about the future of cloud-based loyalty and marketing programmes.

“The key thing to remember is that a loyalty card doesn’t actually make you more loyal to your brand.

It’s all about ensuring you digitise your in-store brand experience,” said Moss. But that’s hard to do when you’re competing with big budgets and you’re strapped for time.

It’s far cheaper and easier to partner with a technology provider.

Restaurants and cafés can capitalise on existing technology and ‘ride the wave of new features being released’.

Essentially giving you the same, or more functionality, as if you were to run a campaign with a major loyalty card provider.

“We see the future of loyalty being card-less, contactless and an immersive digital experience that incorporates your in-store brand.

We’re starting to dabble with beacon technology and become more localised. Recent partnerships with Neighbourly really help localise that digital experience.”

About Goody:

• 420,000 Kiwis already signed up • 750+ Businesses part of the network • Points and rewards are unique to the store

REWARDS TO BRIGHTEN YOUR DAY

With an extensive range of rewards to choose from there is something for everyone with Bidclub.

Every month members are sent a Bidclub Rewards brochure packed with products that are on points special. All you have to do is purchase any of the products in the brochure during the month to claim rewards points.

Collect these points and redeem them at your very own online Rewards store on Bidvest Direct. You won’t be disappointed with our range, which includes electronics, kitchen appliances, sports equipment, and much, much more. Inside the Bidclub Rewards brochure you will find a wide range of articles and information from our industry experts to educate, entertain and inspire. Whatever industry you are in there will be something inside to brighten your day.

In addition to our many rewards options, you can now redeem your Bidclub Rewards points with House of Travel. House of Travel is the largest New Zealand owned and operated retail travel company, with more than 75 stores across New Zealand. Take the stress out of travel and book your flights, accommodation, car rentals and more all in one place. Shop with Bidvest and register for Bidclub to start earning today!

Italian made lead free crystal from one of the world’s largest manufacturers.

Available in a large range of tumblers and stemware.

Christmas is about to come early, with a NESCAFÉ promotion that will deliver a stocking full of goodies to coffee drinkers. Simply buy two tins of NESCAFÉ Classic 500g during November and receive a free NESCAFÉ Christmas Stocking gift with purchase. The NESCAFÉ Christmas Stocking deal is available from leading foodservice distributors nationwide during November.

German made lead free crystal. Designed and manufactured for the hotel and restaurant industry, certified for over 1000 commercial dishwasher cycles.

Pricing to suit all budgets.

Distributed by

KERR COWAN LTD I M P O R T E R S & W H O L E S A L E R S S I N C E 19 3 6

www.kerrcowan.co.nz

Available through hospitality retailers nationwide.

Call us for your local contact on 0800 204 421 E XC LU S I V E N Z AG E N TS

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READY. SET.

! f f O e k Ta With the wholesaler who rewards you the most Earn Fly Buys or Airpoints Dollarsâ„¢ at Gilmours

www.gilmours.co.nz Freephone 0800 270 414 November 2016

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book reviews THE ULTIMATE COOK’S MANUAL

Marianne Magnier-Moreno The Ultimate Cook’s Manual is an epic tome that gives you all the technical know-how required to become an expert in the art of cooking. Each of the 100 recipes feature a full-colour crosssection illustration, step-by-step photography and a stunning hero image in order to both inspire you and demystify the building blocks of cooking, with reference to French classics.

Discover the basic recipes needed for good cooking, from stocks, sauces, emulsions, pastries, and cooking methods, then put them to work to make delicious and flavourful entrees, main dishes and side dishes. A comprehensive glossary includes tips for plating, chopping, setting a table and essential utensils.

GATHER

FOR THE LOVE OF MEAT

Matt Evans Meat eaters know just how good meat is. The flavour, the texture, the sense of satisfaction

it gives you when you eat it.

Matt Evans knows, too, because he loves meat. ‘For the Love of Meat’ was born out of a need to know and explores the ethical implications and sustainability of eating meat. The book is for the conscientious carnivore.

Evans explains that eating meat ethically and sustainably is multifaceted concept. It means choosing meat that comes from animals that have been reared humanely and ethically.

It means using the whole beast, not just a particular cut. It means considering the environmental impact, and choosing native and sustainable proteins. And sometimes it means eating less meat, or skipping the meat altogether and choosing a vegetarian option. This book provides a range of recipes that will help readers make delicious, ethical choices for their love of meat.

NZ WINES 2017

Gill Meller Gather is the first book from River Cottage chef Gill Meller, celebrating his unique style of simple cooking with seasonal ingredients at heart.

Meller showcases 120 recipes inspired by the landscape in which he lives and works.

Featuring chapters on foods from Moorland, Garden, Farm, Field, Seashore, Orchard, Harbour, and Woodland, Meller guides readers through his simple recipes, with no need for obscure ingredients or complicated cooking.

Gather is a stunning collection of recipes and a philosophy for a more mindful way to cook and to eat.

Michael Cooper Having tasted more than 100,000 wines for the guides, Michael Cooper is now celebrating the New Zealand Wines 25th edition. The first edition published in 1992, included 800 wines and ran to 279 pages. Now Michael Cooper covers 3,000 wines and the Michael Cooper’s Buyer’s Guide is about 600 pages thick.

The 25th edition includes new tasting notes and ratings, suitable for the new initiate and the established wine-buff alike. Divided by grape variety to help selection, this comprehensive guide includes vintage ratings, star ratings for quality, and a dryness/sweetness guide.

last bite Peter Mitchell

Can’t say enough about our Culinary Olympians. They were simply brilliant and did us proud. Lot of time out from their lives and jobs, lot of personal cost but what a result. And we owe much of the credit to Fonterra Foodservice for making it possible – that’s a well done all round from the industry.

I don’t like to ask questions about people any more after finding out the background of the head chef of the latest restaurant in Auckland’s Parnell.

Leo Fernandez has a new Filipinoinspired place on this city strip. He is a veterinarian from the Phillipines who last year was the runner-up in New Zealand Masterchef and in between that and the new venture, has been pig farming in the South Island. And to boot, he is a diabetic marathon runner.

Interesting that the hospitality industry in Europe is getting the blame for the exploitation of what is described as labour slaves. Apparently thousands

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od foreign workers are used by restaurants and hotels for menial work and get paid virtually nothing. A new organisation called Combat is tackling the issue of human trafficking in the industry.

I’ve always wondered how business works but only just found out. I told my son to marry the girl I choose.

And he said No. I told him she was Bill Gates daughter – and he said Yes. I then call Bill Gates and said I wanted his daughter to marry my son. And he said No. I told him my son was the CEO of the World Bank. And then Gates said OK. So I called the chairman of the World Bank and asked him to make my son the CEO. He clearly said No.. I told him my son was Bill Gates son-inlaw. And he said OK. So that’s how it all works.

Don’t muck around with air hosties.

This guy sitting next to me the other day was chatting up the gorgeous flight attendant. “What’s your name,” he asked. “Angela Benz, sir,” she replied.

“Any relation to Mercedes Benz,” he

asked. “Yes sir, we’re very close,” she said. “How close,” asked the passenger.

Flight attendant: “Same price…”

The Government’s immigration decision to not accept chefs and hospitality management as approved immigrants is quite laughable considering the numerous submissions the industry has made on this issue of a skilled migrant category. It seems that 90% of the chefs approved for residency last year will miss out under the new rules along with over 80% of restaurant and café managers. While we support New Zealanders getting jobs, there is a level of dumping into our hospitality courses for those less smart.

I don’t recall when I was younger that gluten intolerance and all the other food and drink allergies were even a fact of life. Perhaps they were all suffering and dying from those great unknown diseases of the time. So now we see a brewery introducing gluten-free beer and it made me wonder how many beer drinkers were ever affected by gluten in their pub glass. Wine and spirits are

naturally gluten-free so perhaps those with allergies should just swap.

Got this great picture taken the other day in Edinburgh. The bar had a sign outside that read “Discount Carlsberg – Helping ugly people have sex since 1864.”

The story that the creators of My Food Bag may have picked up as much as $120million from a private equity company is a little disheartening for restaurateurs who have worked their butts off and couldn’t get a hundredth of that for their efforts.

With both Foodstuffs and Countdown getting into that market and the dim record of private equity successes, those entrepreneurs would have to be considered darn lucky. If only the newspapers and tv would give as much support for nothing to others in the food industry – after all they made that business through ongoing free publicity.

Someone said to me the other day that if I thought women were the weaker sex, try pulling the blankets back to your side of the bed.

product watch

JAYEN FOOD CONCEPTS LTD AVAILABLE NOW CALL 0800 622 220 or email sales@jayen.co.nz

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THE AMAZING JN12L DIGITAL AUTOLIFT FRYER • • • • • •

No overcooking or undercooking Precise timing to allow products to cook while you work Automatic basket lift at the end of the cooking cycle Powerful 4kw single phase 20 amp power Bench top model for easy cleaning Labour saving with 9 preset programs

THIS MACHINE DOES IT ALL!

• The Incredible Lite Fry Benchtop Frying System • No extraction required • Precise cooking times • Longer lasting oil – only 7 ½ litres required • Single phase 15 amp power – 3kw • Ideal for Clubs, Taverns or Licenced

Establishments to comply with regulations • Cook to order from a bench top.

• Only 500 wide x 600 deep x 750 high, weighs just 60kg • Machines are used but in great condition

londiniumespresso.com Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.

Member Benefits & Services Include:

For more information visit our website:

www.restaurantnz.co.nz or phone 09 638 8403

• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation

THE NZ CHEFS ASSOCIATION

is a not for profit professional organisation of dedicated practitioners, trainers and training members who are interested in promoting within their communities, chefs skills, career opportunities, cookery and food products.

We play a pivotal part in delivering judging at Culinary Fares, Salons and consumer and trade food events. We have different types of membership to assist with meeting our main objective; encouraging and fostering the culinary arts and promoting the interests of chefs, cooks, patisseries and confectioners. Come and ‘share our passion for all things culinary’.

Contact: CARMEL CLARK, National Communications Manager 0800NZCHEFS • 0800 692 433 • info@nzchefs.org.nz • www.nzchefs.org.nz

HOSPITALITY UNIFORM SPECIALISTS

• Custom NZ made Aprons, Chef Jackets and Pants • Imported Aprons, Chef Jackets and Pants • Representing Fashion Biz, BMV and more for all your Front of House requirements.

AUCKLAND’S PREMIUM REPAIRER FOR: Bring your appliance in for assessment today. Spare parts and accessories also available.

BLAZEY UNIFORMS 0800 252 939

Ph: 03 365 5680 Fax: 03 379 9575 Mob: 022 0232 472 www.blazeyuniforms.co.nz

758 Dominion Road, Mt Eden, Auckland 8A Constellation Drive, Rosedale, Auckland Ph 09 620 9006 email: service@rankins.co.nz www.rankins.co.nz November 2016

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A New Standard in Mashed Potato Perfect, natural potato mash can be simpler than you think.

MAGGI Natural Mashed Potato is made with 100% real sustainably grown potatoes, fresh from the field, not an additive in sight. Simply add water and milk and season to taste. It’s a new standard in authentic taste and incredible convenience.

Hot or cold preparation